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Thread: Mexican Picadillo

  1. #1
    ImStillMags Guest

    Default Mexican Picadillo

    Bought a cryovac package, about 12 pounds, of beef 'special trim'.
    Basically it's flap meat...the bestest thing for braising. $2.15 a
    pound. Not a bad price at all. I've been craving braised beef.

    I'm going to do half in one pot with my favorite braising method of
    red wine, onions, etc...and the other half I'm going to do Mexican
    Picadillo.

    I'll portion the two kinds of braise out and freeze for yummy things
    later. Of course I'll keep some out to feast on for a couple of
    days.

    Anybody have a favorite picadillo recipe? I've been googling around
    and found one that
    looks promising.


  2. #2
    ImStillMags Guest

    Default Re: Mexican Picadillo

    On Aug 28, 7:58*am, ImStillMags <sitara8...@gmail.com> wrote:

    Here's the recipe and methodology I found. I kinda like the way it
    sounds.

    2lbs. chuck roast, 2in. cubes and trim off fat ( you can also use top
    or bottom round )

    1 level tbsp. salt

    1 tbsp. pepper

    1 tbsp. cumin

    1 1/2 tbsp. chili powder ( light or dark )

    1 tbsp. garlic powder

    1 tbsp. onion powder

    4 bay leaves)

    1 onion, small dice

    toothpicks

    Method:

    Add meat, salt, pepper, cumin, chili powder, onion powder, garlic
    powder, and bay leaves to a 3 to 5qt. pot. Add water to cover, about
    1/2in. over the top of the meat and boil covered for 2 hours stirring
    occasionally.

    Add diced onion and boil for 1 more hour covered stirring
    occasionally. At this point the meat should start to break down.
    Remove bay leaves and continue to break it down using a wooden spoon
    or spatula ( I like the spatula ). Continue to boil uncovered until
    the liquid has evaporated and continue to shred the meat with the
    wooden spoon or spatula.The meat should be completely shredded after
    about 4 hours. Set aside and let cool to warm or room temperature


  3. #3
    ImStillMags Guest

    Default Re: Mexican Picadillo

    On Aug 28, 8:01*am, ImStillMags <sitara8...@gmail.com> wrote:

    OK. Flap meat (special trim) is cleaned, cubed and in two pots.
    One for the Mexican shredded beef and one for my usual braise.

    I'm documenting the Mexican beef. I'll post pictures and results.

    I scaled the above recipe to accommodate about 5 pounds of meat
    instead of the one pound it was written for.
    I played with the amounts a bit because I didn't want to put too much
    seasoning in. I also added a teaspoon of cayenne because I wanted
    the meat to have a nice underpinning of some heat.

    So far it smells damn good in my house!!!


  4. #4
    Lynn from Fargo Guest

    Default Re: Mexican Picadillo

    On Aug 28, 12:41*pm, ImStillMags <sitara8...@gmail.com> wrote:
    > On Aug 28, 8:01*am, ImStillMags <sitara8...@gmail.com> wrote:
    >
    > OK. * *Flap meat (special trim) is cleaned, cubed and in two pots.
    > One for the Mexican shredded beef and one for my usual braise.
    >
    > I'm documenting the Mexican beef. * I'll post pictures and results.
    >
    > I scaled the above recipe to accommodate about 5 pounds of meat
    > instead of the one pound it was written for.
    > I played with the amounts a bit because I didn't want to put too much
    > seasoning in. * I also added a teaspoon of cayenne because I wanted
    > the meat to have a nice underpinning of some heat.
    >
    > So far it smells damn good in my house!!!


    Every picadollo recipe I've ever used, or read for that matter,
    contained raisins and/or sliced/chopped green olives. Personally, I
    think that both really essential for taste - a tiny bit of sweet with
    a bit of sour.
    Lynn in Fargo

  5. #5
    Alex Corvinus Guest

    Default Re: Mexican Picadillo

    On Sat, 28 Aug 2010 11:33:06 -0700 (PDT), Lynn from Fargo
    <lynngiff@i29.n[email protected]> wrote:

    >On Aug 28, 12:41*pm, ImStillMags <sitara8...@gmail.com> wrote:
    >> On Aug 28, 8:01*am, ImStillMags <sitara8...@gmail.com> wrote:


    >Every picadollo recipe I've ever used, or read for that matter,
    >contained raisins and/or sliced/chopped green olives. Personally, I
    >think that both really essential for taste - a tiny bit of sweet with
    >a bit of sour.
    >Lynn in Fargo


    Have to agree with Lynn. When I was down at Tulane (and got sick in
    that 1957 flu epidemic), one of the dorms was turned into a flu ward.
    In those pre-Castro days, we had a lot of Cuban students. Some them
    showed the Creole cooks how to make Cuban picadillo and this NJ boy
    learned to love that stuff then and there! I wasn't wild about the
    raisins, but the olives were a great set-off for the meat, much in the
    way olives work in Huachinango Veracruzana (Yucatecan cooking).
    Huachinango is snapper, but the technique also works with shrimp.

    HTH

    Alex

  6. #6
    ImStillMags Guest

    Default Re: Mexican Picadillo

    On Aug 28, 11:33*am, Lynn from Fargo <lynng...@i29.net> wrote:

    > Every picadollo recipe I've ever used, or read for that matter,
    > contained raisins and/or sliced/chopped green olives. *Personally, I
    > think that both really essential for taste - a tiny bit of sweet with
    > a bit of sour.
    > Lynn in Fargo


    I know the picadillo from Cuba and other countries have raisins and/or
    olives in them...but I haven't found a Mexican recipe that has. I'm
    looking more for the Mexican shredded beef for tacos and enchiladas
    and burritos.

    Of course I could be wrong.

  7. #7
    ImStillMags Guest

    Default Re: Mexican Picadillo

    On Aug 28, 12:57*pm, Alex Corvinus <theravenk...@verizon.net> wrote:

    > Have to agree with Lynn. When I was down at Tulane (and got sick in
    > that 1957 flu epidemic), one of the dorms was turned into a flu ward.
    > In those pre-Castro days, we had a lot of Cuban students. Some them
    > showed the Creole cooks how to make Cuban picadillo and this NJ boy
    > learned to love that stuff then and there! I wasn't wild about the
    > raisins, but the olives were a great set-off for the meat, much in the
    > way olives work in Huachinango Veracruzana (Yucatecan cooking).
    > Huachinango is snapper, but the technique also works with shrimp.
    >
    > HTH
    >
    > Alex


    I'll have to set aside some to put olives in.

  8. #8
    Bob Terwilliger Guest

    Default Re: Mexican Picadillo

    Sitara wrote:

    > I know the picadillo from Cuba and other countries have raisins and/or
    > olives in them...but I haven't found a Mexican recipe that has. I'm
    > looking more for the Mexican shredded beef for tacos and enchiladas and
    > burritos.
    >
    > Of course I could be wrong.


    In that case I don't think picadillo is quite what you want; you want a
    recipe for Mexican shredded beef.

    Here's the recipe I use for Mexican shredded beef for tacos or enchiladas;
    it's from Taqueria Tech:

    =================================BEGIN QUOTE================================

    Shredded Beef
    The first thing I do when trying a new Mexican restaurant is ask if the
    quesadillas are made with flour tortillas and if the tacos are made with
    shredded beef. If the answer to either is "no", I am immediately suspect of
    the nature of the food. A "yes" reply does not mean that you can immediately
    verify the nationality of the cook. However, it is a general clue that
    usually indicates that you may order with confidence. My recipe for shredded
    beef was discovered by pure accident and I thought I had stumbled across an
    ancient Aztec secret. Only quite recently I have learned that, in Mexico, it
    is very common to cook with pickled vegies. This method may, at first, seem
    a bit unorthodox, but it yields a spicy beef which is perfect for tacos,
    enchiladas, burritos, tamales, or even as a cold snack! The pureed extra
    vegies are the essence of one version of enchilada sauce, and may be used
    with the meat to make great 'ladas or frozen for use another day. This
    recipe makes about 20 large tacos. To make more, increase all the
    ingredients in equal proportions.

    2 1/2 lbs. rump or any other beef cut
    6 oz beer [drink the rest]
    6 oz Coke
    1 11 1/2 oz jar of hot garden vegetables
    or
    1 1/2 cups of homemade pickled vegetables [verduras escabeche]
    with 1/2 cups of the pickling liquid
    3 or 4 dried California or pasilla chilies
    1 peeled orange [optional]
    1/2 Tbsp. California chili powder
    1/8 tsp cumino
    1/8 tsp oregano
    4 [or more] crushed garlic cloves

    Don't be afraid to use fatty meat. Since it will be cooked beyond
    recognition, the fat can be removed later and will add to the flavor and
    texture while it cooks. Prepare the chilies by roasting them over an open
    flame or on a grill, just until they begin to brown. Then soak them,
    completely covered in hot water, for about 20 minutes or until they are soft
    and pliable. When they are ready, gently slit them down one side, rinse out
    the seeds, and lay them flat open on a paper towel. Don't rub your eyes as
    your hands are now lethal weapons! Cut the beef into quarters [not too small
    or they will be difficult to shred] and put all the stuff in a large pot and
    stir it up. The orange adds a definite sweetness which you may or not want.
    If you like it and are ever stuck for an orange use 1/2 cup of orange juice.
    This combination creates a very spicy filling which probably will not call
    for extra salsa if used in tacos. You can cut back on the bite by
    eliminating the dry spices. Add enough beer or water to just barely cover
    the surface of the meat. Lay the soft chilies over the top of the meat
    chunks and bring the pot to a rapid boil. Tightly cover the pot, lower the
    heat and simmer about 2 hours. If you are planning other dishes for the
    menu, you can work on them while the beef is cooking. Preheat the oven to
    350o. Remove the cooked meat and place it on a large cookie sheet, reserving
    the liquid and vegetables. With two forks shred the meat and arranged it
    neatly on the sheet so it will bake evenly. Ladle some of the cooking liquid
    onto the tray and place it in the oven. Bake the meat, turning it once, for
    about 1/2 hour. Keep an eye on it so it doesn't burn. The sugar in the Coke
    will serve to gently brown the meat and make it slightly crisp. In the
    meantime., continue with the preparation of the final cooking liquid. Strain
    and reserve the cooking liquid from the vegies. Remove the orange and
    peppers [these are usually jalapenos, and you can leave them in if you want
    a rosy red mañana]. Puree the vegies with a bit of the liquid and then
    return 1/2 of the puree back into the remaining liquid. Save the remaining
    1/2 puree for enchilada sauce [see enchiladas]. When the meat is a deep
    brown, return it to the liquid/puree mixture and cook it down until it is
    almost dry. Keep a bit of the juice which makes the meat easier to reheat.
    Keep the shredded beef covered in a warm oven until it is ready to use for
    whatever you what. The exception is enchiladas. Since the enchiladas have to
    be cooked anyway, it is best to let the beef cool before you try to handle
    it for stuffing the tortillas.

    Verduras Escabeche
    If you prefer to custom design your own pickled vegetables you will
    instantly become a master of verduras escabeche, which translates to
    "pickled vegetables." Now, knowing this does not yet make you a master. What
    elevates you to master status is the type and number of chilies you use --
    and if you really leave them in while cooking the meat. It is exactly for
    this reason that I suggest you try making your own at least once. The basic
    advantage for me is that commercial brands do not include the red pasilla or
    New Mexico chilies. If you pickled them with the mix they add more to the
    flavor and can be left out of the rest of the recipe if you wish. The
    process is to cook any choice of pickles, vegetables and chilies with
    distilled vinegar. Seal them in a jar and let it sit as long as you wish.
    The amount of each ingredient is dependent on your preference and the size
    of seal jar you have. My choice of ingredients are:

    1/4 inch slices of carrots
    1/4 inch slices of dill pickles
    1/2 inch slices of cauliflower
    large slices of white onion
    New Mexico and or pasilla chilies
    whole jalepeno or serano chilies
    bay leaf
    white vinegar

    Slice open the red chilies and gently remove the seeds and veins. Take care
    not to rip or shred the peppers at this point. Place all the ingredients in
    a pot and add enough vinegar to half cover. Bring the vinegar to a boil and
    then simmer for about 15 minutes. Let the mixture cool and then place it all
    in a air-tight, sealed jar. If the vegies are not completely covered, add
    more vinegar.

    ==================================END QUOTE=================================

    Bob




  9. #9
    ImStillMags Guest

    Default Re: Mexican Picadillo

    On Aug 28, 2:11*pm, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
    wrote:

    Thank you for the recipe Bob, it looks fabulous. I already had the
    one I posted originally on.

    Here are pictures of the process and the last picture is the wine
    braise I did with the other half of the
    cryovac package of flap meat.

    http://picasaweb.google.com/Sitara80...89578334695106


  10. #10
    ImStillMags Guest

    Default Re: Mexican Picadillo

    On Aug 28, 3:28*pm, ImStillMags <sitara8...@gmail.com> wrote:

    Oh....and this turned out really yummy. The meat is silky tender
    and the hotness is not too forward. I just had some, just on a plate
    and I topped it with a couple of shakes of taco sauce and a couple of
    big shakes of Siracha. Lips are burning and I'm a happy camper.

  11. #11
    brooklyn1 Guest

    Default Re: Mexican Picadillo

    ImStillMags wrote:
    >
    >Here are pictures of the process and the last picture is the wine
    >braise I did with the other half of the
    >cryovac package of flap meat.
    >
    >http://picasaweb.google.com/Sitara80...89578334695106


    I'm sure it tastes good but that's too valuable a cut of beef to
    braise, and then shred... that's the perfect dish for cheap round...
    because with all that marinating, braising, and shredding no way/no
    how can anyone detect one cut of beef from another. Hey, it's your
    pocketbook.

  12. #12
    ImStillMags Guest

    Default Re: Mexican Picadillo

    On Aug 28, 5:08*pm, brooklyn1 <gravesen...@verizon.net> wrote:
    > ImStillMags *wrote:
    >
    > >Here are pictures of the process and the last picture is the wine
    > >braise I did with the other half of the
    > >cryovac package of flap meat.

    >
    > >http://picasaweb.google.com/Sitara80...Witch#55105895...

    >
    > I'm sure it tastes good but that's too valuable a cut of beef to
    > braise, and then shred... that's the perfect dish for cheap round...
    > because with all that marinating, braising, and shredding no way/no
    > how can anyone detect one cut of beef from another. *Hey, it's your
    > pocketbook.


    It is the cheapest cut. $2 a pound. It's the trimmings, not the
    sirloin.

  13. #13
    Ranée at Arabian Knits Guest

    Default Re: Mexican Picadillo

    In article
    <[email protected]>,
    Lynn from Fargo <[email protected]> wrote:

    > Every picadollo recipe I've ever used, or read for that matter,
    > contained raisins and/or sliced/chopped green olives. Personally, I
    > think that both really essential for taste - a tiny bit of sweet with
    > a bit of sour.


    That's how the Cubans make it.

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

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